Greens and Grains

By lihui

4 Person

25 Minutes

0 Calories

Avocado, pistachio, mint - can you pack any more greens into one salad? We've added brown rice and loads of nuts to pack this salad with healthy protein and fiber. Greens and Grains is a very simple recipe. This healthy honey, sunflower seeds, and brown rice come together in about 25 minutes for a delicious dinner you can make any day of the week. I assure you will love this recipe!

Ingredients

1/4 cup Mint leaves
1/2 Avocado, sliced
1 tbsp. Honey
2 tbsp. Lemon juice
1/4 cup Olive oil
100 g Mung bean sprouts or mixed sprouts
3 Spring onions, chopped
3 Zucchinis
1 tbsp. Pistachio kernels, chopped
2 tbsp. Whole almonds
1 tbsp. Pepitas
1 tbsp. Sunflower seeds
1/2 cup Brown rice

Method

01

Cook the rice according to packet instructions until just tender, then drain and cool. Transfer to a large bowl.
02

Toast the sunflower seeds, pepitas, almonds, and pistachios in a dry frypan for 1-2 minutes over medium heat until fragrant and lightly toasted. Add to the bowl with the cooled rice.
03

Coarsely grate 2 zucchinis and gently squeeze to remove excess water. Thinly slice remaining zucchini. Add both to the rice mixture with spring onion and sprouts.
04

Combine the oil, lemon juice, and honey, then season. Add to the salad with the avocado and half the mint, then gently toss to combine. Serve scattered with remaining mint.

Related Tags

Greens and Grains

4.7

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1/4 cup Mint leaves

1/2 Avocado, sliced

1 tbsp. Honey

2 tbsp. Lemon juice

1/4 cup Olive oil

100 g Mung bean sprouts or mixed sprouts

3 Spring onions, chopped

3 Zucchinis

1 tbsp. Pistachio kernels, chopped

2 tbsp. Whole almonds

1 tbsp. Pepitas

1 tbsp. Sunflower seeds

1/2 cup Brown rice

03 Method

Step 1

Cook the rice according to packet instructions until just tender, then drain and cool. Transfer to a large bowl.

Step 2

Toast the sunflower seeds, pepitas, almonds, and pistachios in a dry frypan for 1-2 minutes over medium heat until fragrant and lightly toasted. Add to the bowl with the cooled rice.

Step 3

Coarsely grate 2 zucchinis and gently squeeze to remove excess water. Thinly slice remaining zucchini. Add both to the rice mixture with spring onion and sprouts.

Step 4

Combine the oil, lemon juice, and honey, then season. Add to the salad with the avocado and half the mint, then gently toss to combine. Serve scattered with remaining mint.

04 Author